Thursday, August 26, 2010

Potato Latkes, Warm Chickpea Artichoke Salad, Beet Reduction

This beet reduction fooled both myself and Justin (who had no idea it was beets) into actually saying we like beets. I made sure to not tell him what it was until after he was done sopping every last drop off his plate.

Crispy potato cakes, warm chickpea salad tossed in herbs and toasted almonds with golden sauteed artichoke hearts and a thick, sweet beet reduction.

Potato Latkes
3 medium Russet potatoes,shredded
1 tbl white vinegar
1 medium white onion, grated
3/4 tsp ener-g egg replacer powder (not mixed with water)
1/4 cup vegan sour cream
1 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
1 tsp fresh thyme, minced
3 tbl extra virgin olive oil

Pour grated potatoes into a large pot, add vinegar, mix and cover with ice cold water. Allow potatoes to soak until water is room temperature. When water reaches room temperature, drain potatoes using a kitchen strainer. Using paper towels or kitchen towel remove as much moisture from the potatoes as possible.
In a medium bowl, mix the grated onions, the shredded potatoes, egg replacer powder, vegan sour cream, baking soda, salt, pepper, thyme and paprika.
Heat oil in a large heavy bottom saucepan or cast-iron skillet over medium heat. For each potato cake, scoop with a large ice cream scoop add to the pan and then flatten with pancake spatula. Cook potato cakes just like you would a pancake by browning on both sides, about 5 to 7 minutes on each side.

Warm Chickpea and Artichoke Salad
5 tbl extra virgin olive oil, divided
Juice of 1 lemon
2 tsp dried basil
1 tsp dried oregano
2 tbl dried parsley
1/2 tsp pepper
1-15oz can chickpeas, drained and rinsed
1 jar quartered artichokes in oil
2 cloves garlic, minced
1/4 tsp fine sea salt, or more to taste
1/3c slivered almonds, toasted

In a large bowl mix together 3 tbl olive oil, lemon juice, dried basil, oregano, parsley and pepper. Set aside.
In a saute pan, heat remaining 2 tbl of olive oil and add the chickpeas. Saute until slightly toasted and golden brown. Add the garlic and artichoke hearts and saute 5 minutes more until artichoke hearts are slightly golden brown.
Add chickpea mixture to oil and herb blend. Season with salt and garnish with toasted almonds.

Beet Reduction
3 small beets, skin peeled and diced into small cubes
1 tbl extra virgin olive oil
1/2 tsp salt
14 tsp pepper
5 thyme sprigs
1 tbl red wine vinegar
2 tbl balsamic vinegar
1 tbl extra virgin olive oil
3 tbl maple syrup
1 tsp cornstarch mixed with enough water to make a thin paste

Preheat oven to 375. Toss beets with 1 tbl oil, salt, pepper and thyme. Roast for 30 minutes or until beets are completely tender.
Transfer beets to a food processor or blender and process with both vinegars, oil and maple syrup until as smooth as you can get it. Press the beet mixture through a fine sieve and bring beet sauce to the stove in a small sauce pan. Bring the sauce to a simmer and add cornstarch slurry. Add 1 cup of water, simmer and reduce sauce for 5 minutes until thick and syrupy.

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